Cut pumpkin into small wedges (discarding seeds and skin) and add vegetable stock. Dice the two onions and add to pumpkin and stock and cook until tender and soft.

Whilst the pumpkin is cooking, sauté garlic along with bacon pieces. Set aside when browned.

When pumpkin and onion are cooked, drain and mash or use a food processor. Add salt and pepper to your taste and curry powder. Mix well. Slowly add the crème fraiche ( make sure the soup is not too hot as or it will curdle the crème fraiche.)

When mixed, add bacon pieces. Consistency should be thick. Stir in sugar, to taste.